After last week’s sugar & booze fest, I thought it was time to break out a beautifully healthy AND delicious recipe. I’m feeling the need to cleanse my system after indulging in a few too many “tastes” of my creations and this is a perfect way to do it: with baba ghanoush!
Never heard of it? Baba ghanoush is a Middle Eastern roasted eggplant dip that is similar to hummus, but eggplant stands in for chickpeas. All other ingredients are pretty much the same!
I’ve always loved hummus but was never impressed with the baba ghanoush I ordered at restaurants. It was either too smoky or too bland, but I’m stubborn and I had it in my head that if it was prepared properly, I would love it. So when Jenna posted a recipe for it, and her beautiful pictures mesmerized and dazzled me, convincing me that indeed, I would love it if I made it myself, I ventured forth.
Behold, the baba ghanoush.
There was much jubilation in my kitchen upon the first bite, proof that baba ghanoush is delicious!!
I made the first batch and ate it within a week, then made a tahini-free batch the following week (I ran out of tahini, plus, leaving it out made the recipe 17 Day Diet-friendly). I actually liked the tahini-free version better, but that is more likely due to me roasting the eggplant longer (the first batch was a little undercooked) than the lack of tahini. I definitely recommend roasting your eggplants thoroughly (like Jenna says, when you think they’re done roasting, roast them a little more), because it makes a great difference in taste.
I tell you I can’t get enough of this stuff. I have half a jar in my fridge right now and I had to get up and take a spoonful as I was writing this blog. And that’s my favorite way to eat it, by the way. Straight from the jar (or the food processor) with a spoon. I use it more like a side dish than a dip, but it’s really good with pita chips too!
Baba Ghanoush
Printable recipe
Printable recipe with picture
3 medium eggplants
1/4 cup lemon juice
1/4 cup tahini
3 tablespoons extra virgin olive oil
4 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon cumin
1/3 cup parsley, minced
Chips or bread, to serve
Prick each eggplant with a fork until the surface is covered with holes. Place the eggplants under a broiler (or on a grill) and cook for about 40 minutes, until blackened and slightly shrunken, turning occasionally. When they’re very tender, let them cool.
When cool enough to handle, scoop the eggplant flesh into a the bowl of a food processor with a spoon, discarding the skins. Add the lemon juice, tahini, olive oil, minced garlic, salt, and cumin. Process until desired texture, then add the parsley and pulse to combine. Serve with chips, pita bread, a baguette, crackers, etc.
Tahini-Free Baba Ghanoush
Printable recipe
Printable recipe with picture
3 medium eggplants
¼ cup lemon juice
¼ cup extra virgin olive oil
2 tablespoons minced garlic
1 teaspoon salt
½ teaspoon cumin
1/3 cup parsley, minced
Pita chips, crackers, or vegetables, to serve
Prick each eggplant with a fork until the surface is covered with holes. Place the eggplants under a broiler (or on a grill) and cook for about 40 minutes, until blackened and slightly shrunken, turning occasionally. When they’re very tender, let them cool.
When cool enough to handle, scoop the eggplant flesh into a the bowl of a food processor with a spoon, discarding the skins. Add the lemon juice, olive oil, minced garlic, salt, and cumin. Process until desired texture, then add the parsley and pulse to combine. Serve with chips, pita bread, a baguette, crackers, etc.
Recipes source: adapted from Jenna’s Everything Blog
Veronica's Cornucopia 
oh my woman… you are a mind reader. I had this baba ganoush thing printed in my heart and ready to come out :) meaning I am really looking forward to make my own (restaurant or store-bought are horribly oily and of bad quality oil). just roasted some aubergines yesterday and remembered how much I like them and how I should use them more in the kitchen. this is definitely a healthier spread to eat from the jar than my usual… nutella. will go for it. nice nails!
LikeLike
So glad you liked it! Looking at your pics is making me want to make it again.
LikeLike
Liked it? I LOVE it!! So good. Thanks for sharing!
LikeLike
Sounds good and good for you! I really like your nails though, so purty :D I like the little decals.
LikeLike
Me too, esp the ease…I just spent TWO HOURS painting flowers and rainbows on my nails and they are just not classy at all compared to the decals. My nails look like a fifth grader did them-lol! BTW, thanks for the nail art colors-I got to use the pink one tonight, plus I used a couple other colors you got me and used a thin brush to do nail art with them. You really expanded my polish color palette!
LikeLike
I’ve actually never tried that before – not a huge fan of egg plant, but I think I would like it like that!
Your nails are so pretty – I’ve never been able to grow my nails so I am jealous. :D
Happy Monday! Your salsa is on its way to you!
LikeLike
Well, I’m jealous of your calves so we’re even. I’m so excited to try your salsa!
LikeLike
Love baba ghanoush and both version sound delicious!
LikeLike
I have never actually tried baba ghanoush but I love hummus. I might have to give this a whirl.
LikeLike
I had this at a friends house and thought it was delcious! Thanks for sharing your recipes I will have to give one of them a try.
Pretty, pretty nails!
LikeLike
It’s hard to comment when you have your own host…I need to sign into my wordpress account in order to comment now. I think it’s a wordpress thing, it’s been happening to all the other wordpress blogs.
I love baba ghanoush!! And what swanky nails, Veronica! I painted my nails a bright red (a new color for me) and I smile every time I look down at them, haha. So girly, right?
LikeLike
Thanks for the comment feedback. I know, it just makes me happy to look down and see pretty colors on my nails. The simple things. :)
LikeLike
I love baba ghanoush almost as much as I love hummus! And when I add enough tahini…I might just love it more. yay for healthy snacks and meals!
Loving that nail color…especially the name. So cute!
LikeLike
Learn something new every day! Glad you are eating so healthy.. I absolutly love your nails! They pop!
LikeLike
Well, I WAS eating so healthy…not so much this week. But that’s OK, it’s not a permanent setback. I’m gearing up to go through the first cycle again which means no more sugar, and frankly, that will be a relief.
LikeLike
I’ve been having trouble commenting on all word press blogs. Not sure why. Anyway, love your baba ghanoush recipe! I’ve always been a big hummus fan and once I tried baba ghanoush, I really liked that too!
LikeLike
This baba ganoush looks super yummy – love how perfect it looks on those crackers :D
Cheers
Choc Chip Uru
LikeLike
No worries, Veronica. The commenting issue was totally this user’s error (and WordPress antics) but it was mostly my forgetfulness!
I love hummus but don’t think I have ever tried Baba Ghanoush. Will remedy that soon. Love your nails. I got my first pedi for the season yesterday and I almost asked for nail art. Maybe I will go get some decals instead.
LikeLike
ooo looks good!! and I love your nails!
LikeLike
ITS NOT MID EASTERN its Moroccan TEARS (might be a lil dramatic, but i just found the other day this other recipe saying how couscous was tunisian SIGH so yeah im taking it all on you LOL)
Great Great Great blog btw!! i live in the Campus dorm in KOREA and i dont have a kitchen..So yeah u pretty much both kill me and make my everyday with ur posts, keep it up please!!
LikeLike
LOL, OK simma down now! Well, they probably do eat this in Morocco, but I believe it originated and is most popular in the middle east: http://en.wikipedia.org/wiki/Baba_ghanoush I do have friend that is from Morocco, so if it would soothe you, I’ll see what he thinks. Thanks for reading, sorry I kill you but glad you also enjoy-lol!
LikeLike
Pingback: Disgusting-Looking Baba Ganoush (in which I successfully wrangle some slimy eggplant into the realm of edibility) | Planting Sequoias
Oh my word! I bought some lovely baby eggplants at the Saturday market, but wanted to do something different with them. I was out of tahini, so thought Baba Ganoush was out of the questions. Thank you Veronica for showing me that I could still have one of my favorites!!! It was the best I’ve ever made, and yes….. crackers not required….. a spoon did just fine!
Thank you and I’ll look forward to more postings from your creative kitchen!!
LikeLike
Wonderful to hear – thanks so much. I’m glad you enjoyed!
LikeLike
I made the tahini free version simply because I had a baba ganoush craving and didn’t feel like going to buy tahini. I used six small Fairyland eggplants and the dip came out absolutely amazing!
LikeLike
That is wonderful to hear! I’m glad you enjoyed!
LikeLike
Only women leave comments on this page. The real chefs (men) are busy learning to cook for themselves by yhe process of trial and error. Not by social gossip websites. Hate the nails. Should wear gloves next time. Decent recepie. 5/10 for effort. 4/10 for final product. Top tip; dont quit your day job. Youre welcome.
LikeLike
Wow. Take that last comment back. This is possibly the best tasting dip on this side of the equator. I am currently looking for a wife who can make this for me on a daily basis. Know any women who can cook, clean and scrub up nicely? Also i love the nails, just thought they were not appropriate for the kitchen. But theyre fine for the bedroom. This is a 10/10 recepie. Full of heart and soul. Its wonders what such simple ingredients can achieve.
LikeLike
Wow. Take that last comment back. This is possibly the best tasting dip on this side of the equator. I am currently looking for a wife who can make this for me on a daily basis. Know any women who can cook, clean and scrub up nicely? Also i love the nails, just thought they were not appropriate for the kitchen. But theyre fine for the bedroom. This is a 10/10 recepie. Full of heart and soul. Its wonders what such simple ingredients can achieve.
LikeLike